Mushrooms in oil (funghi sott'olio)

Boiled mushrooms in olive oil with garlic and herbs, aromatic, for antipasti, salads and bruschetta.

Mushrooms in oil (funghi sott'olio) are boiled and acidified mushrooms (button, honey mushrooms, porcini, chanterelles) in olive or vegetable oil with garlic, herbs and spices, aromatic, ready to eat. They are served in antipasti and as an appetizer, cut into salads, bruschetta, onto pizza, into pasta, with cheeses and cured meat and put onto platters.

Recipes with this ingredient

Umami PlateItalian cuisine | Appetizers

Umami plate is a true hymn to Italian gastronomy, filled with a richness of flavors. This dish embodies the concept of the fifth taste—umami—combining the saltiness of prosciutto, the rich texture of parmesan, the spiciness of anchovies, and the aromatic depth of truffle oil. Sun-dried tomatoes add a light sweetness while olives and black olives provide exquisite bitterness. Artichokes and mushrooms complete this harmony of flavors, creating a multilayered experience. Serving with ciabatta and breadsticks makes tasting especially enjoyable, allowing one to savor each component. This set of ingredients is perfect for leisurely Italian aperitifs or festive gatherings where dishes are not just eaten but enjoyed. Balsamic vinegar and olive oil served alongside the appetizer allow each guest to find their ideal flavor composition.